SpiceTheWorld

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Ingredients

1 Tablespoon Cumin Seeds

1 Tablespoon Brown Mustard Seeds

1 Tablespoon Vegetable Oil

1 Tablespoon Ginger, finely chopped

1 Serrano Chili Pepper, finely chopped

1 Medium Onion, chopped

4 Button Mushrooms, sliced

400 Gram Tomatoes, diced

300 Gram Sweet Potato, diced

300 Gram Cauliflower, cut into florets

500 Gram Coconut Milk

1 Teaspoon Turmeric

½ Teaspoon Sea Salt

½ Teaspoon Black Pepper

1 Teaspoon Lemon Juice

50 Gram Cilantro, chopped

Method

In a deep skillet, over medium heat, combine the cumin seeds, mustard seeds, and oil.

Heat until the mustard seeds begin to pop and cumin sizzles.

Add the ginger, chile, and onion and sauté for 2-3 minutes, until the onion begins to soften and brown.

Add mushrooms and sauté until they begin to soften and release their juices.

Add tomatoes and cover, let cook until tomatoes begin to break down, 3-4 minutes.

On medium low heat, add sweet potato, cauliflower, coconut milk, and turmeric and stir well to combine.

Cover pan and let cook undisturbed for 5-10 minutes until sweet potato and cauliflower are tender.

Season with salt, pepper, lemon juice, and cilantro and stir well.

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